Winemaking: White, Red, Rosé & Sweet Wines supplement Flashcards
11.5% - 16% abv is typical range of alcohol in ___ wine
dry wine
When wines are stored longer than a few months to help develop flavor and body prior to release. Usually in barrels
maturation
Crushing
Pressing
Alcoholic fermentation
Storage or maturing
Packaging
Order of processes for making ___ wine
white
Between 12°C - 22°C (54°F - 72°F)
Optimal fermentation temperature for ___ wine
white (white wine ferments at cooler temps than red wine)
Freshly pressed grape juice
grape must
Sugars so concentrated the yeasts can’t eat it all
Removing yeast cells from fermenting juice
Killing yeast cells
3 ways to increase a wine’s
residual sugar
Vanilla
Toast
Smoke
Coconut
Baking spice (clove, dill, nutmeg, anise)
Sweet spice (molasses, brown sugar, butterscotch)
Flavors from __ barrels
new oak
Maturing in a small barrel encourages more __ in the wine
oxygen transfer, which evolves wine’s flavor sooner
Which is more tart, malic acid or lactic acid?
malic acid is more tart
Chardonnay and Viognier usually get their buttery flavors from this process after fermentation
malolactic conversion
Riesling and Gewurztraminer are least likely to go through malolactic conversion, so they keep their
keep their fruit aromatics and flavors
Caramel
Dried fruit
Nuts (almonds, hazelnuts, walnuts)
Flavors from exposing white wine in barrel to ___
oxygen
Higher acidity levels;
High levels of residual sugar (if it’s a sweet wine);
Concentration of flavors.
3 things that would allow a white wine to mature in a ___
mature in bottle
Crushing
Alcoholic fermentation
Draining
Pressing
Storage or maturation
Packaging
Order of processes for ___ wine
red
thick layer of grape skins that rises to the surface during fermentation and floats on top of the fermenting must
cap
